Carne Adovada

Red as a Santa Fe sunset, Carne Adovada (KAR-neh ah-doh-VAH-dah) looks right at home on the holiday dinner table. The carne, or meat--in this case, pork--is bathed in a spicy chile sauce. Wrap it in flour tortillas or dollop with reduced-fat sour cream to tone down the heat a bit, if you like.

Yield: 8 servings (serving size: about 3 ounces)

Ingredients

• 24  dried red New Mexico chiles, seeded, rinsed, and cut into (1-inch) pieces
• Cooking spray
• 1 1/2  cups  chopped onion
• 1  tablespoon  cider vinegar
• 2  teaspoons  dried oregano
• 1 1/2  teaspoons  salt
• 3  garlic cloves, minced
• 1  (14-ounce) can fat-free, less-sodium chicken broth
• 1  (3-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch cubes

Preparation

Preheat broiler.

Arrange chiles in a single layer on a baking sheet coated with cooking spray; broil 1 minute.

Reduce oven temperature to 300°.

Place chiles, onion, and the next 5 ingredients (through chicken broth) in a blender; process until smooth. Combine pork and chile mixture in a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 300° for 2 1/2 hours. Uncover and bake an additional 30 minutes or until sauce is thick.

Nutritional Information

Calories:

246 (48% from fat)

Fat:

13.2g (sat 4.6g,mono 5.4g,poly 1.7g)

Protein:

17.3g

Carbohydrate:

15.8g

Fiber:

6g

Cholesterol:

55mg

Iron:

2.3mg

Sodium:

408mg

Calcium:

38mg